laurenlikestocook

Why are Men Obsessed with Grilling?

In American, Beans, Flexitarian, Italian, Lentils, Meat and Pultry, Pasta, Quinoa, Salad, Shopping, Vegetables on July 17, 2012 at 1:19 pm

Now that it’s summer time, the cavemen in all our guys materialize with slabs of flesh over charcoal or propane powered grills.  I really don’t understand this obsession with fire cooked meat, but it probably stems from our evolution from hunter-gatherer.  This past weekend, I took a lovely  beach trip to Fire Island with my husband and another couple.  In preparation of the trip, we went through a shopping list of what we’d bring with us to the beach cottage.  Let’s just say in this group, I’d definitely be the gatherer.  Their list included steak, chicken, sausage, burgers, etc.  Mine included pepper, zucchini, broccoli, and other veggies, as well as fruit, cheese, eggs, and milk.  I created a “menu plan” of some sort to figure out what to make as the veggie side to the meat at every meal.  This is really important, because having to drag extra weight through the dunes to our rental was not an option.  I don’t have many photos, because I tried to avoid my phone and purse as much as possible.  Here’s a recap:

Friday Dinner:

Burgers (I had a veggie burger)
Grilled veggies – zucchini, eggplant, pepper, mushroom.  I used some of the leftovers for an omelet the next day.

Saturday Lunch:

Sausage (I had chickpeas with feta and quinoa)
Israeli Salad – cucumber, tomato, pepper, red onion, lemon juice.  I actually got a picture of that…

I love Israeli salad in the summer!  It’s mostly water, so it’s super refreshing and hydrating on a hot summer day.

Saturday Dinner:

Steak (I had a homemade black bean patty)
Broccoli and green beans in garlic, oil, and red pepper flakes.  We actually made them on the grill in a vegetable basket, and they came out really well!

We ended up going out for lunch on Sunday, so I had some lettuce and peppers left over to take home. Otherwise, we pretty much used up everything (except the family pack of 6 lbs of chicken).  On Monday, I definitely wanted to make something non-grilled at home for dinner, so I used the leftover peppers to make a roasted pasta sauce.  The peppers were on sale at Fairway – 3 1-lb bags for 5 dollars!  Pretty good deal.

Roasted Pepper and Garlic Sauce

3 colored bell peppers
1 head garlic
1 tsp EVOO
1 28 oz can San Marzano tomatoes
Crushed red pepper, oregano, onion powder, garlic powder, salt, and black pepper to taste (I used a lot of red and black pepper)

I learned how to make this from watching my dad as a youngin.  I’ve made my own personal touches, but it’s pretty simple.  I turned the broiler on and lined a baking sheet with foil.  I placed the peppers directly under the fire.  I also sliced off the top of a head of garlic, dabbed a bit of oil, and covered it in foil to roast with the peppers.

Every 5-8 minutes, I rotated the peppers to evenly char them.

After removing from the oven, I placed the peppers on a cutting board to cool, and returned the garlic to continue roasting while I removed some of the pepper skins.  You don’t have to remove everything, just anything that is super black.

Then, I sliced the peppers in half and used a towel to remove the seeds.  Then I chopped them up.  So pretty and colorful!

I removed the garlic from the oven to cool.  Roasting garlic turns it sweet and soft.  Really delicious all on its own.

I opened up a can of San Marzano tomatoes.  The D.O.P. kind are the best for a sauce.

In a large pot, I emptied the can of tomatoes, and started to break them up with a wooden spoon.

You can make it as chunky or thin as you’d like.  I like a little bit of chunk.

Then I added the peppers and began to squeeze out the cloves of garlic.  It was still hot, so quite difficult.

Once all the garlic was added, I mixed in the spices.  I like it spicy, so I probably used 1-2 tsp of red pepper flakes.

I lowered the pot to simmer, and prepared some chicken for Nick.  I used the same spices as the sauce, but added some tomato paste and EVOO to create a rub.

I sauteed the chicken in a non-stick pan for about 7 minutes each side, then deglazed with some marsala wine.  At the same time, I was boiling pasta water and simmering lentils.  What a busy kitchen.

I was making pink lentils for myself, to serve as a base for the sauce.  I didn’t want to eat the pasta (or at least not too much of it), so I figured mashed lentils was kind of like having polenta.  Nick had his pasta (whole wheat elbow macarani) with sauce, grated truffle pecorino cheese, and his chicken on the side.


I had my bed of lentils, a couple of elbows, and tons of sauce with a sprinkle of cheese.  Mixed together, it reminded me a lot of polenta.

With that, I am left with 2 hearts of romaine, and 6 apricots from the beach shopping trip.  Looks like it’s time for me to go gather again.

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